Spicy coconut chicken soup

Spicy coconut chicken soup

By
From
What's for Dinner?
Serves
4
Prep
15 mins
Cooking time
15 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
100g vermicelli noodles
oil, for cooking
2 teaspoons red curry paste
1 skinless chicken breast fillet, thinly sliced, about 300 g
400ml tinned coconut milk
1 tablespoon fish sauce
1 tablespoon grated palm sugar
500ml chicken stock
200g broccolini, trimmed and cut into 3 cm pieces
90g bean sprouts
1 handful crisp fried shallots, (optional)
1 small handful coriander leaves

Method

  1. Place the noodles in a heatproof bowl. Cover with boiling water and leave to stand for 5 minutes, or until tender. Drain and separate the noodles.
  2. Heat a large heavy-based large saucepan over medium–high heat. Add a splash of oil and the curry paste and cook for 2–3 minutes, stirring often. Add the chicken and cook for 3–4 minutes, or until the chicken is golden brown.
  3. Add the coconut milk, fish sauce, palm sugar and stock and bring to the boil. Reduce the heat and allow to simmer for 5 minutes. Check the seasoning, adding more fish sauce if necessary. Add the broccolini and cook for 1–2 minutes.
  4. To serve, divide the prepared noodles between four bowls and top with the bean sprouts, fried shallots, if using, and coriander leaves. Pour in the soup and serve.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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